Sandesh Recipe / Bengali Sweet Recipe

About Recipe

Today I made femous Bengali sweet Sandesh, and believe me it turned out so delicious and mouth watery. Sandesh is One of the easiest sweet which i have ever made. Sandesh is often made for festival specially during during puja. The basic ingredients for making sandesh are milk, sugar and cardamom powder. We need full fat milk for making sandesh and i used full fat buffalo milk. So here is the recipe.

Serve – 2

Ingredients

Measurement cup used 1 cup = 240 ml

Full Fat Milk – 2 litters (I have used full fat buffalo milk)

Sugar – 6-7 tbsp or add according to your taste

Curd – 1/3 cup or as needed (for making chenna)

Cardamom powder – a pinch

Saffron / kesar threads – 8 – 10 (optional)

Note – Instead of curd you can use lemon juice or white vinegar but if you add curd the chenna will be more soft.

Method

First in a thick bottom vessel start heating the milk over low – medium flame, stir in between. When the milk starts to boil reduce the flame at low then start adding curd and stir continuously. In few seconds milk will start curdling, add curd until milk is fully curdled and light greenish. Now at this point turn off the heat.

Immediately add few ice cubes or chilled water and leave chenna in this condition for 2-3 minutes. Follow this step by step method to get soft chenna.

After 2-3 minutes transfer this curdled milk to the soft and thin lined cloth.

Tie this cloth and leave this chenna under running water for a minute to remove curd smell.

Now hang this cloth for 30 – 40 minutes to remove excess water but do not leave for more than 40 minutes because chenna shouldn’t be too dry.

Now transfer this chenna to the plain surfesh or plate then add sugar and cardamom powder, mix them.

Now press nicely the chenna mix with your palm for about 3-4 minutes or until your palm become oily.

After 3-4 minutes your palm will become oily and chenna will become so soft, now stop pressing it.

Take one steel box or vessel with it lid. Grease the vessel with butter or ghee.

Transfer this chenna mix in it and cover it with its lid. If you do not have such steel box, use normal steel vessel then cover it with any plate. (before closing the lid sprinkle some kesar or saffron is optional)

Take pressure cooker and pour 1 cup of water in it, keep one plate or it’s tray and on top of the tray keep the steel box. Cover it with the lid but remove it’s gasket and whistle.

Now turn on the heat, after a minutes turn the flame at low and let the chenna cook for 20 minutes.

After 20 minutes turn off the heat, and take out the box and open it. Let it cool down for 5 minutes, then cut in into the square shape.

Serve it hot or at room temperature and I am sure you will love this.

Tips

Adding kesar is optional.

In Short

First in a thick bottom vessel start heating the milk over low – medium flame, stir in between.

. When the milk starts to boil reduce the flame at low then start adding curd and stir continuously. In few seconds milk will start curdling, add curd until milk is fully curdled and light greenish. Now at this point turn off the heat.

Immediately add few ice cubes or chilled water and leave chenna in this condition for 2-3 minutes. Follow this step by step method to get soft chenna.

After 2-3 minutes transfer this curdled milk to the soft and thin lined cloth.

Tie this cloth and leave this chenna under running water for a minute to remove curd smell.

Now hang this cloth for 30 – 40 minutes to remove excess water but do not leave for more than 40 minutes because chenna shouldn’t be too dry.

Now transfer this chenna to the plain surfesh or plate then add sugar and cardamom powder, mix them.

Now press nicely the chenna mix with your palm for about 3-4 minutes or until your palm become oily.

After 3-4 minutes your palm will become oily and chenna will become so soft, now stop pressing it.

Take one steel box or vessel with it lid. Grease the vessel with butter or ghee.

Transfer this chenna mix in it and cover it with its lid. If you do not have such steel box, use normal steel vessel then cover it with any plate. (before closing the lid sprinkle some kesar or saffron is optional)

Take pressure cooker and pour 1 cup of water in it, keep one plate or it’s tray

On top of the tray keep the steel box. Cover it with the lid but remove it’s gasket and whistle.

Now turn on the heat, after a minutes turn the flame at low and let the chenna cook for 20 minutes.

After 20 minutes turn off the heat, and take out the box and open it. Let it cool down for 5 minutes, then cut in into the square shape.